The course features a style that serves nigiri and “otsumami”, which are the seasonal dishes in Japan, alternately. It always starts with two pieces of Spanish mackerel, followed by squid. Then, there are three types of otsumami and two pieces of nigiri. Halfway through the course, kohada and oysters are served, and in the second half, rich-flavored ingredients such as tuna, rosy seabass, conger eel make the selection. There are 12 types of otsumami and 11 pieces of nigiri in total.

The nigiri is characterized by the use of three different types of sushi rice. White rice with rice vinegar only, red rice with a blend of rice vinegar and red vinegar, and dark red rice with red vinegar only. There is also the delicate craftsmanship of the sushi chef, who is conscious of the temperature of human skin.

The seasonal dishes are served in small portions, seemingly simple, yet they are hand-crafted gems. Many of them shine with their originality, arranged to encourage drinking. The selection of 4 to 5 white wines is mainly from France and Japan. There are 12 to 13 types of sake, including Hidakami and Funanchu Hassaku, with distinctive flavors from several regions.
Sardines from Iwate Prefecture are glazed with soy sauce and grilled on the surface, served with grated daikon and mandarin orange juice on top.
The gelatinous part from the spine of the tuna is simmered in cubes and served with flavorful Japanese mustard from Kyoto. Despite its small size, it holds a significant impact.
The medium fatty tuna on this day was approximately 100 kilograms, caught in a fixed net in Yamaguchi Prefecture. It has been aged for four days then marinated for four hours. The marinated fish is brushed with more sauce and served with the dark red rice.
Kohada from Saga Prefecture has been vinegared then aged for one day before being vinegared for one more day to achieve a refreshing taste. The lattice-shaped knife adds to its exquisite finish. It is served with the red vinegar rice.
Kinme is from Choshi, Chiba Prefecture. Its skin is seared then served with grated daikon in soy sauce for a refreshing taste. The red vinegar rice is used.
The spear squid is grilled at 60 degrees, with a knife inserted in parallel on the surface and crushed sesame seeds sprinkled. The white vinegar rice would be used for raw squid, but because it is grilled, the red vinegar rice is used instead.
Japanese butterfish from Nagasaki Prefecture are served to guests while freshly caught. The white flesh has a refreshing texture, and the white rice accompanies it.
Homemade monkfish liver and slices of small melon marinated for two months are wrapped together in nori seaweed, served with the dark red vinegar rice.

INGREDIENTS
The tuna is sourced from Yamakou in Toyosu Market, from a long-time acquaintance of Sushi Takumi in Yotsuya. This trusting relationship provides him with the opportunity to purchase the most premium quality tuna. While most ingredients come from Toyosu Market, other ingredients are sourced from his hometown, such as the octopus from Awaji, which creates a well-rounded selection. The wasabi is from Gotemba.

There are three different kinds of seaweed. For gunkan, the seaweed from Hyogo Prefecture; for maki, Kontobi, flavorful seaweed with green algae; finally, Ariake seaweed for isobeyaki, the grilled rice cakes. These are new additions since Hokayashiki took charge of the restaurant.

The soy sauce is koikuchi soy sauce made by Suehiro Shoyu in Tatsuno City, Hyogo Prefecture, another local product the chef has personally chosen from his hometown.